VEAL WITH TOMATOES, OLIVES AND LEMON
This Roman dish is simple to prepare and takes little time, perfect for a spring dinner party or a weeknight dinner for a family. Make sure the veal is pounded thin, and cook each side until just brown. Serve it warm, with a salad and a good crusty baguette. (The New York Times)
Provided by Mark Bittman
Categories dinner, easy, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 200 degrees. Put 2 tablespoons olive oil in a medium saucepan over medium heat; add garlic and, when it sizzles, tomatoes and salt and pepper. Cook, stirring occasionally, until tomatoes break down, about 10 minutes, then add olives, and turn heat to low.
- Put about 3 tablespoons olive oil in a large skillet, preferably nonstick, over medium-high heat. Sprinkle veal with salt and pepper, then dredge it in flour. Sauté as many slices as will comfortably fit in skillet, just until brown on both sides, 5 minutes or less. Remove to a plate, and keep warm in oven while sautéing remaining slices.
- Taste sauce, and adjust seasoning; spoon it over veal slices, and arrange lemon on top. Sprinkle with parsley, and serve.
Nutrition Facts : @context http, Calories 129, UnsaturatedFat 6 grams, Carbohydrate 8 grams, Fat 8 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 370 milligrams, Sugar 2 grams
VEAL WITH LEMON AND CAPERS
Steps:
- Pour the flour mixture on a plate, and season with salt and pepper. Dredge the scaloppini in the flour and shake off the excess, set aside. Melt butter and olive oil together in a skillet over medium fire. Add scaloppini to skillet and brown on both sides. Set aside until all the veal has been cooked. After the veal has been removed from the pan, add the chicken stock to the pan over high heat and scrape the bottom of the pan to loosen the brown bits. Cook until the liquid has thickened. Straining the liquid may be necessary to remove the larger pieces of the scrapings. Add 1 tablespoon of butter, capers, lemon juice and parsley to sauce. Stir over a high heat about 5 minutes. Pour sauce over the veal. Garnish with sliced lemons and serve.
VEAL CHOPS WITH LEMON, OLIVES, ROASTED TOMATOES, AND CAPER BERRIES
Categories Citrus Garlic Herb Olive Tomato Broil Sauté Dinner White Wine Capers Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Preheat broiler. Sprinkle veal chops and tomatoes with salt and pepper. Place chops on rimmed baking sheet. Scatter tomatoes around chops. Broil chops and tomatoes until chops are medium-rare and tomatoes are slightly charred, about 5 minutes per side. Let rest 10 minutes.
- Meanwhile, melt 1 tablespoon butter in heavy small saucepan over medium heat. Add garlic and sauté until soft but not brown, about 1 minute. Add wine and boil until reduced by half, about 2 minutes. Whisk in remaining 2 tablespoons butter. Stir in caper berries, lemon juice, olives, and oregano; stir to heat through. Season sauce to taste with salt and pepper.
- Place 1 chop on each of 4 plates. Divide tomatoes among plates. Spoon sauce over and serve.
VEAL WITH EGGPLANT (AUBERGINE) AND OLIVES
This stew is Greek cooking at its finest. Tender veal and eggplant cooked in a flavourful tomato sauce, flavoured with a variety of spices, some of which I have never encountered in Greek cuisine. Enjoy!
Provided by Irmgard
Categories Stew
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 24
Steps:
- Cut the eggplant into 1" pieces, sprinkle with salt, and let stand for 30 minutes.
- Rinse the eggplant under cold water, drain, and pat dry with a paper towel.
- Heat the oil in a large pan and add the eggplant.
- Cook until lightly browned, then remove the eggplant from the pan.
- Heat the extra oil in the same pan.
- Add the veal, onions and garlic and cook until browned all over. You may have to do this in two batches, depending on the size of your pan.
- Add the spices, garlic and bay leaves and cook, stirring, for 1 minute.
- Add the undrained diced tomatoes, tomato paste, water and wine.
- Stir until combined and simmer, covered, over low heat for 1 hour, stirring occasionally.
- Add the eggplant and simmer, covered, 20 minutes or until the eggplant and veal are tender.
- Add the lemon juice, olives, parsley and sugar with the salt and pepper to taste.
- Simmer until heated through.
Nutrition Facts : Calories 508.9, Fat 23.7, SaturatedFat 3.6, Cholesterol 72.5, Sodium 912.9, Carbohydrate 38, Fiber 10.8, Sugar 16.6, Protein 22.6
BRAISED VEAL SHOULDER WITH GREMOLATA AND TOMATO-OLIVE SALAD
Provided by Diane Rossen Worthington
Categories Olive Tomato Braise Passover Father's Day Veal Family Reunion Parsley Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 20
Steps:
- For gremolata:
- Preheat oven to 350°F. Place veal on work surface; open flat like book. Sprinkle top surface evenly with coarse salt, freshly ground black pepper, and reserved gremolata seasoning. Roll up veal. Tie with kitchen string every 1 1/2 inches to hold shape. Sprinkle outside of roast with coarse salt and pepper.
- For veal:
- Preheat oven to 350°F. Place veal on work surface; open flat like book. Sprinkle top surface evenly with coarse salt, freshly ground black pepper, and reserved gremolata seasoning. Roll up veal. Tie with kitchen string every 1 1/2 inches to hold shape. Sprinkle outside of roast with coarse salt and pepper.
- Heat 2 tablespoons oil in heavy large ovenproof pot over high heat. Add veal and brown on all sides, turning with 2 wooden spoons, 15 to 18 minutes. Transfer veal to small rimmed baking sheet.
- Reduce heat to medium. Add remaining 1 tablespoon oil to same pot. Add onions, carrots, and celery; sauté until beginning to soften, about 5 minutes. Add wine; boil 3 minutes, scraping up browned bits. Add broth, tomatoes, garlic, and rosemary. Return sauce to boil. Return veal to pot. Sprinkle olives around veal. Cover; transfer to oven.
- Braise veal until very tender, turning with wooden spoons every 30 to 40 minutes, about 2 1/2 hours total. Cool veal, uncovered, in sauce in pot, 2 hours. DO AHEAD: can be made 1 day ahead. Chill until cold, then cover and keep chilled.
- Spoon off any fat from surface of sauce. Transfer veal to work surface. Cut veal crosswise into 1/2-to 3/4-inch-thick slices, removing string. Overlap veal slices in 13 x 9 x 2-inch glass baking dish.
- Rewarm sauce in pot over low heat. Spoon off any additional fat from surface. Boil sauce until reduced to 4 cups, about 12 minutes. Transfer 1 cup solids from sauce (without olives) to blender and puree. Return puree to sauce. Season sauce with coarse salt and pepper. Spoon sauce over veal. DO AHEAD: can be made 1 day ahead. Cover dish with foil and chill. Rewarm, covered, in 350°F oven 20 to 30 minutes.
- Sprinkle veal with reserved 1/4 cup gremolata and serve.
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